Cornmeal-Crusted Catfish
To help breading adhere to the fish, pat the fillets dry and coat lightly with flour before dipping into egg and dredging into the cornmeal coating. Let stand for 5-10 minutes before frying. —Taste of Home Test Kitchen
Cornmeal-Fried Catfish Tips
Can you use frozen catfish fillets to make cornmeal-fried catfish?
Yes! Just thaw the fish overnight in the refrigerator before use. And be sure to avoid these common fish-cooking mistakes.What other spices can you put in cornmeal-fried catfish batter?
Paprika or smoked paprika would be a nice addition, or you can substitute seafood seasoning for the Cajun seasoning in this recipe. A lemon-pepper blend would give this dish a bright and spicy accent. Learn how to substitute spices with ease and use what you have on hand.What can you serve with cornmeal-fried catfish?
Picnic salads are my favorite go-to for this cornmeal-fried catfish, along with potato chips or French fries. And don’t forget the homemade tartar sauce!—Christine Rukavena, Taste of Home Senior Book Editor
Ingredients
- 1 large egg, lightly beaten
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 catfish fillets (6 ounces each)
- 3 tablespoons canola oil
Directions
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1In a shallow bowl, combine egg and lemon juice. In another shallow bowl, combine flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture.
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2In a large skillet, heat oil over medium heat. Fry fillets, 2 at a time, just until fish begins to flake easily with a fork, 5-6 minutes on each side.
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